Baked Brussel Sprouts and Carrots
These Baked Brussels Sprouts and carrots are a simple yet tasty veggie side dish that pairs with just about any meal. Tossed in olive oil and simple seasonings and then roasted to perfection, it will be the star of your dinner table.
Servings: 4 Servings
Calories: 132kcal
Equipment
- large baking sheet
- Parchment Paper
- Large Mixing Bowl
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 3 large carrots peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoons balsamic vinegar or honey for drizzling after baking
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and carrots with olive oil, garlic, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet.
- Bake for 20–25 minutes, stirring once halfway through, until vegetables are tender and slightly browned on the edges.
Notes
- Roast at high heat (425°F) so edges get browned.
- Don’t overcrowd the pan—give veggies room to caramelize.
- Stir halfway through to ensure even roasting.
- Optional finish with balsamic or honey for contrast.
Nutrition
Serving: 1Serving | Calories: 132kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 351mg | Potassium: 595mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8499IU | Vitamin C: 100mg | Calcium: 66mg | Iron: 2mg